Roasted Chicken with Chorizo and Spring Cabbage

Friday 12 March 2010

I had never eaten Chorizo before I moved over here to England. It was not something I had ever heard of or even seen. I am a Chorizo convert and have come to love the delicious smokey flavour it brings to the dishes I use it in.

It also gives a lovely colour to the pan juices. It is now something that I would never be without in my larder, as it is so very versatile . . . in tortillas, casseroles, pasta sauces, scrambled eggs, stir fries . . . soups.

I found this recipe card recently in my local Waitrose grocery store. I was immediately taken with the photo on the front, and then, when I read the list of ingredients, I just knew I had to make it.

(Just look at that scrummy cabbage . . . mmmm . . . )

I love the Waitrose recipe cards. The recipes that they share on them are always deliciously wonderful.

The original recipe called for sherry or brandy, but since I am a Mormon, those are not things I regularly have in my kitchen in any quantity. I am happy to say that I substituted sherry vinigar with great success.

This was deliciously scrummy and a recipe that I will make again and again.

Company worthy even . . .

Trust me.

*Roasted Chicken with Chorizo and Spring Cabbage*
Serves 4
Printable Recipe

Moist and delicious chicken flavoured with the smokey flavours of chorizo, garlic and sweet spring cabbage.

4 free range chicken quarter portions
4 large cloves of garlic, unpeeled
250g Spanish Chorizo sausage, peeled and diced
1 TBS olive oil
2 TBS sherry vinegar
sea salt and freshly ground black pepper
1 pointed spring cabbage, trimmed, cored and shredded

Preheat the oven to 200*C/400*F. Place the chicken pieces into a shallow oven casserole dish. Add the garlic cloves and diced chorizo, scattering them amongst the chicken pieces. Drizzle with the olive oil, vinegar and season to taste with some salt and pepper. Roast in the heated oven for 15 minutes.

Remove the chicken from the oven. Remove to a plate. Stir the cabbage into the pan juices, then place the chicken back on top. Return to the oven and roast for an additional 35 to 40 minutes, or until the chicken is golden brown and cooked through and the juices run clear.

Remove from the oven and place the chicken on a heated serving plate. Keep warm. Slip the garlic cloves out of their skins and mash. Stir the mashed garlic into the cabbage mixture. Taste and adjust seasoning as necessary. Serve the chicken with a portion of the cabbage/chorizo mixture and some fluffy mashed potatoes.

If you have never seen a Spring Cabbage, or Sweetheart Cabbage as it is sometimes known, it looks like this. Quite common in grocery stores over here in the UK from about now. It is long and pointed, and quite loose leaved, quite unlike the normal cabbage which is round and very tightly leaved. It has a lovely mild flavour. You can substitute regular cabbage if you are unable to get the spring cabbage, with no problems.


  1. I haven't raelly tried chorizo before--and I live in California--can you believe it?! You're making me want to, though...just like everything else you introduce me to!

    Lots of love to you tonight--I'm headed to bed now...I've been falling asleep every time I sit down today! See you tomorrow, dear friend!

  2. If the recipe proves to taste as good as your pictures look Marie it will be sensational Mmmmmm I love love love spring cabbage,never had the chorizo though.Always a first time for everything so I'll be saving this recipe along with others of yours.I hope today proves a good one for you and Todd..In my thoughts... Take Care God Bless Kath xx

  3. Que bueno, el chorizo siempre da un sabor excelente a los platos. Un saludo

  4. This is lovely, Marie! So elegant--great for guess and everyday. Another great chicken recipe for my hubby--thank you! Happy Weekend, dear friend--LOVE YOU LOTS ((BIG HUGS))

  5. Marie,
    It looks like you are using hard Spanish chorizo, not soft chorizo, correct? Either way, it is a flavor I love and I can't wait to try it!

  6. That is correct Lindsey, it is the hard Spanish Chorizo!

  7. Soooo tasty, this looks delicious - an unusual combination which looks so good. I'm so pleased to read that your plans to move to Chester are in place - I am sure you will be very happy - I wish you the very, very best Marie. Lucie x

  8. That truly looks like comfort food my husband would enjoy. I have to admit I have never cooked with chorizo.

  9. OHHH!! I'm a chorizo lover and I used to cook with it. When I lived in Spain I found it everywhere, now I'm living in France and it's not so easy to found it, but I'm going to move all the groceries here until I find it for preparing this wonderful recipe. Thank you very much for sharing. It's my first visit here but it won't be the last, I like your blog!!
    Kind regards from a Spanish who lives in France!!!

  10. I do believe you've done it again! YUM!

  11. I'm a big fan of chorizo too. Of course, you have to pronounce it correctly, or so my son who studied Spanish tell me! Tastes the same which ever way you pronounce it!

  12. Hello Marie, I look forward to trying this delicious sounding chicken dish and visiting your blog regularly. When I was naming my blog, I even thought of The English Kitchen (found it was already taken!) as I share your opinion of traditional English food as well as modern British cuisine. I come from a long line of fine English cooks and definitely identify with my English heritage.

  13. I live in Toronto Canada and wondered if spring cabbage or pointe
    cabbage is available here. Sometimes our cabbages are very strong.
    Any suggestions on how I would find out. Thank you in advance. Dianne


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